December 12, 2014

Kandathippilli Rasam (Long pepper Rasam)

A perfect herbal rasam for the rainy and winter season with the goodness of long pepper and aroma of garlic. My grandma used to say in olden days they make this rasam during post operative periods since it has healing benefits. It also relieves body pain and tiredness...

Ingredients for making Kandathippilli Rasam:

Tamarind a small lemon size (Extract 3 cups of juice from it)

Kandathippilli 6 

Garlic heads 5

Red chillies 2

Tomatoes 2

Pepper corns 2 tea spoons

Thur dal  3 tea spoons

Curry leaves 10

Ghee 2 tea spoons

Mustard seeds for seasoning

Coriander leaves for garnishing

Method for making Kandathippilli Rasam:


Heat ghee in a pan and fry the long pepper, chillies, garlic,  thur dal, pepper corns, curry leaves till the thur dal changes its colour.









Grind them to coarse paste with water and keep aside.











Boil the tamarind juice with chopped tomatoes, turmeric powder and salt. Once the raw smell of the tamarind goes add the ground mixture with required water. When everything mixes well and the rasam starts giving out small bubbles all over, switch off the stove.


Saute it with mustard seeds in a teaspoon of ghee.


This can be had as a soup or with rice.